HCC 002| How To Make A Trotter Terrine Using Plastic Wrap - Part One

This video will take you from start to finish through the terrine making process. The wrapping technique can be used for any sort of shredded/braised meat including duck legs, chicken thighs, oxtail, ect.

The braised meat can be seasoned how ever you like, and is cured out with 2% kosher salt with 0.2% sodium nitrite added (calculated based on salt's weight), with the weight of the meat always being 100% (just like the baker's percentage). If you want to serve this terrine hot, I would recommend adding 0.8% Activa RM (Transglutiminase), although this is optional.

Ingredients Used In Final Meat Mix

  • 3000g Trotter Meat, Braised and Shredded
  • 60g Kosher Salt (3,000 x .02 = 60g)
  • 0.12g Sodium Nitrite (60g salt x .02 = 0.12g Sodium Nitrite)
  • 5g White Pepper, Finely Ground
  • 24g Activa RM (Optional)
  • 20g Dijon Mustard
  • 1b Parsley, Chopped
  • 1/2b Tarragon, Leaves Only
  • 4 Onions, Julienned and Carmelized (800g after being cooked)

Quick Tip: Since most people don't have a scale that is accurate to 1/100th of a gram, I would recommend making a larger batch of curing salt. The extra cure mix can be saved, and used for stuff like duck prosciutto, confit, or pancetta (videos to come). Weight out 500g of Kosher Salt and add to it 1g of sodium nitrite. Mix thoroughly, label properly and keep away from children.

The sodium nitrite in this recipe is optional, although if you leave it out, I would recommend bringing the kosher salt content up to 3% by weight and only curing your terrine for no longer then a month. You will also loose that pink, rosy color that is commonly associated with cured foods.

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There are 12 Comments

Jason F's picture

I happen to have some pigs feet and hocks I did not know what to do with in the freezer, so this was a must try. I only had the 4 feet and one hock so the Shredded meat came out to 300g. I did not use Activa RM or Sodium Nitrite, so as recommended I used 9g (3%) salt, and let it hang in the refrigerator for 3 weeks.  I am totally new to making Charcuterie, but I thought it came out really well.

jacob burton's picture

Awesome Jason! This is really one of my favorite things to make in the kitchen and is not easy to master by any means. I respect your audacity in tackling this project. I just shot the second half of this video. At Stella we were serving the trotter terrine panko crusted with sauted favas and a simple, pan reduction sauce. People really liked it. I'll try to get it posted in the next week or so.

jtafrnd's picture

Great video, I can't wait for part two.

bogdan's picture

Thank you for your valuable guide. I have one question tho - could this technique be used for fruit or vegetable terrines as well?

jacob burton's picture

@bogdan,

The shredded meat and the dissolved gelatin contained within the meat help to hold this terrine together. This technique relies on compression and tension, something that meat can stand up to but most fruit and vegetables can't.

Did you have something specific in mind for a fruit terrine?

pericowest's picture

I have elk,venison and moose in the freezer not suitable for steaks, etc. More like stew meat,scraps from steaks, the loin, etc. Can one make Charcuterie from this type of game? Would I have to add fat? I would rather not make sausage again as every other guy in the Northwest is making sausage or smoking salmon. And we all give it to each other, drink wine or beer and compare recipes ad nauseam.
Time for introducing something else to long time hunters.
Making something different and wonderful with these cuts could be fun.

jacob burton's picture

@ Pericowest,

Yes, as long as it is the type of meat you would braise or stew, you can make a really nice roulade with it. Just follow the steps in the video, and I would recommend adding some type of fat either melted or diced into cubes. Pork back fat or bacon would work nicely for this application.

Let me know how it turns out!

jacob burton's picture

Hi Sean,

I prefer to buy my ingredients in pure form so I can have maximum control over what I'm making. Tender Quick is sodium nitrate, nitrite, sugar and regular salt already mixed. It will work as a curing salt, but I don't have any experience with it because again, I prefer to keep all my ingredients separate that way I can add them at my own desired ratio.

If you go with the tender quick, follow their instructions for curing meat. If you want to buy pure sodium nitrite, like I use in the video, you can get it here: http://www.shopchefrubber.com/product.php?productid=13633&cat=0&page=1

Glad you're enjoying the site.

Jacob

GreenBake's picture

 

The Chef Rubber sodium nitrite picture is labeled sodium nitrate and is not pink. The link and the picture is representative of actual sodium nitrite, correct?
 
In other words, do sodium nitrite and sodium nitrate look different?
jacob burton's picture

The picture is of Nitrate but they will send you Nitrite if you order it. "Pink" curing salt is pure nitrate or nitrite that is cut with regular table salt and dyed pink so you won't confuse it with regular salt. The link above is the pure nitrite which allows you to mix your own curing salt.

mcamilleri's picture

Hi Chef - Would this recipe work with rabbit instead of trotter? I'm a home cook and this is the first time I'm doing a terrine. Since I cannot find Activa RM in UK (in quantities smaller than 1kg) - would the rabbit, braised with bones have enough gelatin to hold it together? Or would it hold better if I roll the meat in the plastic wrap raw and poach for an hour or so? I'm planning to serve this around room temp.